It was so wonderful! We did all the wintery things that we could do just in case we don’t get any more cold weather this month. We drank our coffee outside under a mountain of blankets each morning, we wore cozy socks, and we snuggled on the couch by the twinkling Christmas tree while watching a Christmas movie.

I wanted something bright and soul quenching; a hearty, nourishing soup that tastes like pure sunshine. This loaded lemon artichoke orzo soup recipe is exactly that. It tastes like comfort food but you know it’s good for you so it’s a win-win! …

I try to share variations that aren’t the norm. I really debated whether or not to even post this avocado toast recipe because it’s so simple. There’s no exotic fruit toppings or sauce drizzles– just regular old seeds that you probably have in your pantry right now.

However, I eat this exact avocado toast every. single. morning. So, how could I not be real with you and share it? On my days off I’ll make the fancy avocado toast but this three seed avocado toast is a staple in our house. Even my husband loves it.

This chipotle seasoned walnut quinoa vegan taco meat recipe is the perfect filling for tacos, burritos, enchiladas, taco salads, or quesadillas! It will definitely be a new family favorite! Vegan, gluten-free, dairy-free.

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On Tuesdays, we eat tacos.

Why? Because…

Long ago, in a far-off land, someone started calling it “Taco Tuesday” and it stuck.

I like routine and I like tacos.

So, here we are. There are worse places to be. I have no problem eating tacos every Tuesday. Actually, I look forward to it!

That being said, I don’t want to eat the same kind of tacos every week. Do you?

Or on desperate days when I don’t have time to go to the market, I roast all the leftover veggies we have in the fridge, put them in taco shells with lettuce, douse it in our favorite hot sauce and call it a day! Boom, Taco Tuesday…done!

Now, we have an exciting new addition to the lineup –> Chipotle Walnut Quinoa Tacos!

They’re freakin’ delish.

I would know, I’ve made them four times in the past two weeks to make sure they were absolutely perfect before I put the recipe on the blog for all you taco-lovin people.